Ø Filling with chicken, vegetables, oysters, fish mayonnaise etc. can also be used, and garnished approximately.

Ø Grease the short crust moulds with a little oil and then dust with flour, this will prevent the paste from sticking.

Chicken Stroganoff

Chicken stroganoff

Prep time: 45 Minutes

Chicken breast 2pcs

Refined flour 10gms

Seasoning to taste

Sage 1gm

Thyme 1gm

Olive oil / Refined oil 15ml

Butter 10gms

Onions 50gms

Garlic 4-6 cloves

White mushrooms 100gms

Chicken stock 1ooml

Cream 75ml

Gherkins 2pcs

Chives 5gms

Method:

In a bowl, combine flour, salt and pepper. Dredge chicken breasts cut into neat strips. Heat oil. Add chicken strips in a single layer, cook until lightly browned. Place browned chicken in a bowl and set aside. In the same pan, melt butter in the pan drippings sauté very finely chopped onions, garlic and sliced mushrooms. Toss lightly. Add little salt to help mushrooms to release their liquid. Add in chicken stock and simmer for 5 minutes. Return chicken to the pan. Add thick cream. Simmer until sauce gets thickened. Add in julienned gherkins. Serve with rice, garnished with chives.

Pick, wash and soak rice for about 45 minutes. Drain water and dry rice, without breaking the grain. Heat oil. Crackle whole spices. Add rice, stir carefully for 30 seconds without breaking the grain. Add salt. Add in hot liquid. Bring to boil. Cover lid and simmer till water level comes to level of rice. Stir once carefully. Finish off the rice in the oven.

Tips:

Ø Rice may be flavored also using 1/2gm of saffron, soaked in 10ml of milk.